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Dining with the Chef

In this episode, tamagoyaki sandwiches, a dish that has seen rising popularity of late, is on the menu. The standard Japanese egg sandwich is generally thought of as being made with chopped egg and mayonnaise, but in the Kansai region of western Japan, sandwiches made with omelets are common as well. Recently, this type of egg sandwich is becoming a popular trend in Tokyo, and chef Rika makes her own tamagoyaki sandwich with a thick omelet for a filling meal. For the sides, she prepares fried chicken wing kara-age that uses nam pla sauce for a finishing touch, and a simple yet nutritious carrot soup.

Upcoming Airdates

Dining with the Chef

Our host Yu Hayami is off to visit the cities of Aizuwakamatsu and Iwaki, in Fukushima Prefecture, and she'll be sharing the joys of Fukushima's food with us. In this episode, we'll be exploring Aizuwakamatsu, an old capital city that gave rise to Japan's samurai culture. Our trip starts with iconic sights like Tsuruga Castle and the old-fashioned townscape of Nanokamachi Street, and we'll be taking a close look at the traditional techniques and traditional culture of wagashi sweets and Aizu Lacquerware.

  • 2019-03-25T23:30:00-07:00
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  • 2019-03-27T23:30:00-07:00
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  • 2019-03-29T04:30:00-07:00
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Dining with the Chef

  • 2019-04-01T23:30:00-07:00
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  • 2019-04-03T23:30:00-07:00
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  • 2019-04-05T04:30:00-07:00
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Dining with the Chef

  • 2019-04-08T23:30:00-07:00
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  • 2019-04-10T23:30:00-07:00
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  • 2019-04-12T04:30:00-07:00
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Dining with the Chef

  • 2019-04-15T23:30:00-07:00
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  • 2019-04-17T23:30:00-07:00
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Dining with the Chef

The theme for this episode is marinating. Saikyo-zuke is a marinating technique that uses a base of white miso from Kyoto to slowly marinate meat or fish before grilling it. Chef Saito and Yu Hayami share tips on how to make this fragrant and delicious dish at home. They marinate Spanish mackerel, a fish that comes into season in spring, to make a dish with the sort of flavor usually only found at a high-end Japanese restaurant. For the side dish, they make sake-steamed clams and spring cabbage.

  • 2019-04-19T04:30:00-07:00
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Dining with the Chef

  • 2019-04-22T23:30:00-07:00
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